Easy Vegan Fajitas

By now you have realized just how easy it is to make your favorite Tex-Mex weeknight meals vegan.  One more dish is needed to round out my coverage of Tex-Mex. Fajitas are just as easy and versatile as the other two, and lends itself well to a more vegetable centred meal. Typically when making fajitas you would saute up some peppers and onions along with either chicken or beef. As before, where there is meat, substitute beans. I like black beans or kidney beans in my fajitas.

Start by frying up your veggies, and dint be afraid to add other things in too - mushrooms, zucchini, broccoli, whatever you like! Once your veggies are tender crisp, add a can of beans (drained and rinsed of course) and throw in a package of fajita seasoning mix and water.

Serve it in a flour tortilla (or corn tortilla if you are avoiding gluten) and top with salsa and lettuce, and enjoy!

Chickpea Salad Sandwiches

Sandwiches are one of the things that can be challenging as a vegan.  There are faux-deli meats at the grocery store, but processed food isn't your friend.  Sure, no animals died making it, but is it going to nourish your body and help you be your most awesome? Unlikely.

Enter chickpea salad sandwiches.  Reminiscent of turkey salad or tuna salad sandwiches, these are great on toast, a bun, or scooped up with some crackers.  Best of all, it's crazy easy.

This recipe calls for mayo, which is traditionally not vegan (it's made with eggs).  Vegan mayo is a pretty handy staple to have in your fridge, and tastes practically the same as normal mayo.  It can be found in most large grocery stores (look in the health food section) or in health food stores.  This recipe will still be vegetarian if you use regular mayo - if you still eat eggs then acquiring vegan mayo is not necessary.

Ingredients:
2 stalks celery
1-2 green onions
1 dill pickle
1 can chickpeas, drained & rinsed
2-3 tablespoons mayo
salt & pepper

If you have a food processor, this recipe will come together in less than a minute.  Pulse (or dice) celery, green onions and pickle.  Add chickpeas and pulse for a few seconds, so that chickpeas are broken but still chunky.  If you don't have a food processor, you can use a potato masher to coarsely mash the chickpeas.  Add mayo, salt and pepper to taste, and mix well.  Serve on toasted, whole grain bread for a hearty, satisfying sandwich!